This lovely salad is full of fresh, and herby flavours.
500g/1 ¼ lb small new potatoes
5 spring onion (scallions), green and white parts finely chopped
15ml/ 1 tbsp bottled copers, rinsed
8-10 black olive
115g/4 oz feta cheese, cubed
45ml/3 tbsp finely chopped flat leaf parsley
30ml/2 tbsp finely chopped mint
Salt and ground black pepper
For the dressing
90-120ml/6-8 tbsp olive oil juice of 1 lemon, or to taste
2 salted or preserved anchovies, rinsed and finely chopped
45ml/3 tbsp natural (plain) Greek yogurt
45ml/3 tbsp finely chopped fresh dill, plus a few spring, to grains
5ml/1 tsp French mustard
1. Boil the potatoes in their skins for 25-30 minutes, or until tender. Drain them thoroughly and let them cool a little.
2. Peel the potatoes with your finger and place them in a large bowl. If they are very small, keep them whole; otherwise cut them into large cubes. Add the chopped spring onions, capers, olive, feta cheese and fresh herbs, and toss gently to mix.
3. Whisk the olive oil in a bowl with the lemon juice and anchovies until the dressing thickens; you may need to add a little more olive oil it does not. Whisk in the yogurt, dill and mustard, with salt and pepper to taste. Toss into the warm potato mix leave to sit for an hour before serving.
• Protein: 1.3g
• Total Carbohydrate: 1.2g (Sugars: 1.1g)
• Total Fat: 14.2g
• Saturated Fat: 2g
• Cholesterol: Nil
• Fibre: 1.4g
• Sodium: 40mg
• Calcium: 75mg